Why You’ll Love This Recipe

The combination of a buttery, flaky crust, smooth cream filling, and the tangy raspberry topping makes this pie an irresistible treat. It’s light, refreshing, and full of vibrant flavor—ideal for summer gatherings, holidays, or any time you want a dessert that’s both indulgent and satisfying. Plus, it’s surprisingly easy to make, with only a few simple steps to follow.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust

1 recipe unbaked pie crust

For the raspberry topping

¼ cup white sugar
1 tablespoon cornstarch
1 (12-ounce) package frozen raspberries
1 ½ tablespoons water
1 ½ tablespoons lemon juice
1 tablespoon butter
½ teaspoon vanilla extract

For the cream filling

1 ½ cups heavy cream
1 (8-ounce) package cream cheese, softened
¾ cup powdered sugar
1 tablespoon vanilla extract
½ cup sour cream

directions

Prepare the crust:
- Gather all ingredients and preheat the oven to 350°F (175°C).
- Roll out the pie crust and gently place it into a 9-inch pie dish. Press the dough into the corners and sides of the dish to prevent shrinkage. Prick the bottom of the pie crust with a fork a few times.
- Line the bottom of the crust with foil or parchment paper and fill with dried beans or pie weights.
- Bake in the preheated oven for 20 minutes. After 20 minutes, remove the lining and beans/weights, then continue baking for another 15 minutes, or until the crust is golden brown. Let the crust cool completely.
Make the raspberry topping:
- In a medium saucepan, whisk together the sugar and cornstarch. Add the raspberries, water, and lemon juice. Bring to a boil, stirring constantly.
- Boil the mixture for about 5 minutes, or until it thickens.
- Remove from heat and stir in the butter and vanilla extract. Set aside to cool.
Make the cream filling:
- Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer the whipped cream to another bowl.
- In the same stand mixer bowl, combine the cream cheese, powdered sugar, and vanilla extract. Switch to the paddle attachment and beat until smooth, about 2 minutes.
- Gently fold in the whipped cream and sour cream until everything is evenly incorporated.
Assemble the pie:
- Spread the cream filling evenly into the cooled pie crust.
- Top with the cooled raspberry topping.
Chill:
- Refrigerate the pie for at least 2 hours, or until it’s thoroughly chilled. For the best results, chill it overnight.
Serve and enjoy:
- Once chilled, slice and serve your delicious raspberry cream pie!

Servings and timing

Servings: 8
Prep time: 20 minutes
Cook time: 45 minutes
Additional time: 2 hours (chilling time)
Total time: 3 hours 5 minutes

Variations

Add fresh berries: You can add fresh raspberries on top of the pie for extra flavor and texture.
Different crust: If you want a twist on the crust, try a graham cracker crust or a chocolate crust for a more decadent base.
Vegan version: For a vegan-friendly pie, substitute the cream cheese with a dairy-free cream cheese and use coconut cream instead of heavy cream.
Other fruit toppings: Swap the raspberries for other berries like blueberries or strawberries for a different flavor.

storage/reheating

Storage: Keep any leftover pie in the refrigerator, covered with plastic wrap or foil, for up to 3 days.
Freezing: This pie is not ideal for freezing, as the texture of the cream filling may change once thawed.
Reheating: This pie is best served chilled and does not require reheating.

FAQs

1. Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work just as well in this recipe. However, frozen raspberries tend to release more juice, which helps create the thick topping.

2. Can I use a store-bought pie crust?

Yes, a pre-made pie crust can save time. Just be sure to bake it according to the package instructions and let it cool completely before adding the filling.

3. Can I use a different cheese for the filling?

Cream cheese is the best option for this recipe, but mascarpone or ricotta cheese could work as alternatives, giving the filling a slightly different flavor.

4. Can I add more sugar to the raspberry topping?

If you prefer a sweeter topping, feel free to increase the amount of sugar in the raspberry mixture. Just be sure to taste as you go to avoid making it too sweet.

5. How do I prevent the crust from getting soggy?

Make sure to blind bake the crust, which helps it stay crisp. Additionally, avoid adding the cream filling until the crust is fully cooled.

6. Can I make this pie without sour cream?

If you don’t have sour cream, you can substitute with plain yogurt or leave it out entirely. The pie will still be delicious!

7. How can I make this pie spicier?

For a spicy twist, add a dash of cayenne pepper to the raspberry topping or mix a small amount of finely minced jalapeño into the cream filling.

8. Can I use a different jam instead of raspberries?

Yes, you can substitute raspberries with any other fruit jam, like strawberry or blueberry, for a different flavor profile.

9. How long can this pie stay in the fridge?

The pie can be kept in the refrigerator for up to 3 days. However, the topping is best fresh.

10. Can I freeze this pie?

It’s not recommended to freeze this pie, as the texture of the cream filling can change when frozen and thawed.

Conclusion

This Raspberry Cream Pie is the perfect way to end a summer meal with its creamy texture, fresh raspberry topping, and flaky crust. Whether you make it for a special occasion or just to enjoy a delicious treat, this pie is sure to impress. Light, refreshing, and full of flavor, it’s a pie that everyone will love!